EP2545789B1 - Composition de produits alimentaires contenant des protéines - Google Patents

Composition de produits alimentaires contenant des protéines Download PDF

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Publication number
EP2545789B1
EP2545789B1 EP12176386.6A EP12176386A EP2545789B1 EP 2545789 B1 EP2545789 B1 EP 2545789B1 EP 12176386 A EP12176386 A EP 12176386A EP 2545789 B1 EP2545789 B1 EP 2545789B1
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EP
European Patent Office
Prior art keywords
weight
protein
animal
food composition
kda
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EP12176386.6A
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German (de)
English (en)
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EP2545789A1 (fr
Inventor
Stefan Kroll
Jürgen HILLMANN
Ernst Söhnel
Achim Knoch
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DIL Deutsches Institut fuer Lebensmitteltechnik eV
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DIL Deutsches Institut fuer Lebensmitteltechnik eV
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients

Definitions

  • the present invention relates to a high protein food composition, more particularly at least 50%, preferably at least 60%, more preferably 65% or more protein content of the food composition, and a method of making this food composition.
  • the food composition of the invention is preferably solid even after storage at room temperature for at least 30 days, more preferably soft bite.
  • the food composition is preferably characterized by having a density of at least 0.6, preferably at least 0.7, e.g. to 0.9 or to 0.8 (kg / L), and in particular is solid or non-porous.
  • the food composition is gluten free.
  • the food composition is prepared by a process consisting of mixing its ingredients and forms, e.g. by pressing and cutting or portioning, in particular at temperatures below 95 ° C, at a maximum of 30 ° C, preferably at a maximum of 20 ° C or at most 10 ° C.
  • the process for producing the food composition is preferably of a sequence of steps for admixing the constituents of the food composition, ie in particular without removing water from the food composition, since the proteinaceous constituents are converted to a mass by mixing with the liquid constituents which consist at least of oil. Accordingly, the preparation of the food composition can be carried out without heating, preferably exclusively at 5 to 30 ° C, preferably at 10 to 20 ° C.
  • the DE 102009019551 A1 describes an emulsion containing up to 10% by weight of protein and at least 40% by weight of water.
  • the WO 95/14396 describes extruded frying products comprised of a dough containing up to 25% by weight of the dry matter, for example, soybean protein isolate.
  • the US 2003/0113434 A1 describes waffles baked from an aqueous mass which may have 67 or 78% protein.
  • the US 2006/0182872 A1 describes a proteinaceous bar of 10 g hydrolyzed bovine protein, eg bone gelatin, 7 g Ca-caseinate, 3.6 g whey protein isolate and 2 g soy protein isolate, 11.5 g glycerol, 2.5 g water, 0.03 g sucralose, 0.09 g vitamin mix, 2.5 g maltitol, 4- 6g flavor with 6g shell and 0,002g sorbate.
  • the US 2007/0148289 A1 describes sugar-reduced bars, whose filling or cream layer is characterized by a mesomorphic phase, which is produced by surfactants.
  • the filling should make up 10 to 50% of the bar.
  • the filling or cream may have a humectant, for example up to 75 wt .-% glycerol or sugar or sugar alcohol.
  • the EP 2 255 663 A2 describes bakery products that according to the examples contain no protein content of 50%.
  • the US 2007/0042104 A1 describes a method of producing a mixture of isolated soy protein and milk proteins.
  • the invention has as its object to provide a food composition with high protein content, which is nutritionally high quality and has a suitable for human consumption solid consistency even after prolonged storage, and most preferably has a soft mouthfeel and delicate bite.
  • the invention solves the problem with the features of the claims, in particular with a A process for preparing a food composition having a protein content of at least 50%, preferably at least 55%, more preferably at least 60%, more preferably 65%, most preferably 67% by weight of the total mass wherein the food composition preferably has a density of at least 0.6, preferably at least 0.7 kg / L and in particular has no gas inclusions, eg non-porous.
  • the food composition is obtainable by mixing and shaping the obtained mixture, eg by pressing and cutting, without additional heating. Accordingly, the food composition has not been heated, especially not cooked or heated to the boiling temperature of water.
  • the food composition is preferably composed of the mass obtainable by mixing and molding its ingredients.
  • the food composition may in particular have a protein content of 67% of the total mass and have a solid structure desired for a protein bar, which is solid even after storage at room temperature for 30 days, preferably for 60 days, more preferably for at least 90 to at least 100 days, and in a preferred embodiment, even after storage has a soft mouthfeel and a delicate bite.
  • the soft mouthfeel or the tender bite may also be determined as cutting force in the range of 10 to 22 N, in particular 15 to 20, particularly preferably 15 to 17 N.
  • the food composition after a storage of 200, preferably 300 days at room temperature in moisture-proof packaging, a firm consistency and a cutting force of not more than 25N, preferably of 21N maximum.
  • the cutting force is determined with a cutting width of 20mm of a blade used as a measuring body (thickness ⁇ 0.2 mm, razor blade), at 20 ° C with a feed rate of 2.0mm / s, the samples to a thickness of 13 to 17mm by rolling out the mixture of ingredients of the food composition.
  • the preferred measuring device is a Texture Analyzer TA-XT2, available from Dimension Stable Micro Systems Ltd. used.
  • the food composition of the invention is a high quality food. Furthermore, the food composition according to the invention is distinguished by a low a w value, preferably in the range of ⁇ 0.6. Due to the composition of Protein powders having or exhibiting a composition below result in production by mixing the ingredients to a sufficiently low total microbial content which, in conjunction with the low a w, will provide a shelf life of at least 30 days, preferably at least 60% preferably allowed for at least 90 days without containing a preservative in the composition, preferably wherein the food composition is packaged in a sterile manner in food production in a conventional manner.
  • the method of manufacture may also consist of the steps of mixing and shaping, optionally coating the food composition with confectionery mass, eg no heating such as pasteurisation or heating to a higher temperature, nor sterilization by irradiation.
  • a coating especially fat-containing confectionery masses are suitable, for example chocolate.
  • the food composition comprises a coating, e.g. from confectionery mass on, for example, chocolate, preferably whole milk or dark chocolate, or a two-sided or circumferential coating of flour-water dough, in particular baked or deep-fried.
  • a coating e.g. from confectionery mass on, for example, chocolate, preferably whole milk or dark chocolate, or a two-sided or circumferential coating of flour-water dough, in particular baked or deep-fried.
  • the ingredients of the food composition preferably have a molecular weight distribution shown in Table 1 below.
  • Table 1 Preferred molecular weights of the components ⁇ / u> MW Animal protein, more preferably protein content about 80 wt .-%, in particular meat powder and / or egg white powder Egg white hydrolyzate powder, more preferably protein content about 80 wt .-%, for example as animal protein > 50 kDa to 1-11 wt .-%, preferably 3-9 wt .-%, in particular 6 wt .-%, 50-5kDa to 1-11 wt .-%, preferably 3-9 wt .-%, in particular 6 Wt .-%, 5-0,6kDa at 46-66 wt .-%, preferably 51-61 wt .-%, in particular 56 wt .-%, dimer amino acids (AS) to 0-6 wt .-%, in particular 3 wt .-%, dimer
  • second animal protein hydrolyzate more preferably protein content about 85-95 wt .-%, in particular about 87-93 wt .-%, eg of pork, beef and / or poultry > 10 kDa to 2 - 8 wt .-%, in particular 5 wt .-%, 10-5kDa to 35-55 wt .-%, preferably 42-48 wt .-%, in particular 45 wt .-%, 5-3kDa to 30-50 wt .-%, preferably 37-43 wt .-%, in particular 40 wt .-%, 3-0,6kDa to 5-11 wt .-%, preferably 8 wt .-%, dimeric AS to ⁇ 2 Wt .-%, in particular ⁇ 1 wt .-%, monomeric AS to ⁇ 2 wt .-%, in particular ⁇ 1 wt .-% Casein, more preferably protein content about
  • the animal powdery protein is preferably egg white powder, e.g. a water content of about 8%, pH 6-8, min. 80% protein, essentially no fat, max. 6% ash, max. 600 mg / kg lactic acid, max. 25 mg / kg succinic acid, max. 10 mg / kg beta-hydroxybutyric acid, in each case before desugarization.
  • egg white powder e.g. a water content of about 8%, pH 6-8, min. 80% protein, essentially no fat, max. 6% ash, max. 600 mg / kg lactic acid, max. 25 mg / kg succinic acid, max. 10 mg / kg beta-hydroxybutyric acid, in each case before desugarization.
  • Pea protein isolate has e.g. ⁇ 5% water, ⁇ 6% ash.
  • Whey protein has e.g. Max. 7.5% total sugar, 76% protein, max. 0.2% total fat,
  • Whey protein hydrolyzate has e.g. minute 76%, preferably min. 80% to 82% protein, max. 7.5% lactose, max. 0.2% total fat, max. 6% water.
  • the whey protein hydrolyzate has a degree of hydrolysis of 20-30% and an average molecular weight of 750-1100, e.g. measured as absorbance at 214 nm, and / or high content of di- and tripeptides, e.g. of min 80% di- and tripeptides, and forms low viscosity solutions.
  • the first animal protein hydrolyzate has e.g. minute 90% protein, approx. 0.5% total fat, max. 7 to max. 10% ash, max. 10% to max. 8% water.
  • the second animal protein hydrolyzate has e.g. 80 to 85% protein, 12-15% total fat, 9 to 12% water and is preferably water-insoluble and swellable in water.
  • first animal protein hydrolyzate and the second animal protein hydrolyzate which may also be referred to as first and second meat protein hydrolyzate, respectively, may be identical.
  • Casein and / or caseinate is preferably produced by enzymatic precipitation from milk, in particular by precipitation by Rennin or acid, separation, washing, drying and Grind. Casein has, for example, 80-85%, preferably about 89% protein, max. 1% total fat, max. 12 to max. 10.5%, powdery preferably max. 6% water on.
  • the whey protein is preferably a highly gelling whey protein, eg having a gel strength of at least 8N or at least 10N, preferably at least 12N, more preferably at least 14 to at least 15N, especially 12 to 15N, as with the penetrometer with a cylindrical one Probe of 1 cm 2 cross-section at a penetration depth of 20 mm at 0.5mm / s, in particular in the following test procedure can be determined: 127.5 mL dist. Add water, stir in 22.5 g of whey protein powder, add 2-3 drops of octanol, disperse at medium speed with a stirrer until completely dissolved, allow foam to settle completely, keep it in a water bath at 75 ° C.
  • the penetrometer adjusted to a penetration depth of 20 mm at 0.5 mm / s, can be calibrated to 1000 with a load of 1000 g and 0 without load.
  • a bitter aroma can be used.
  • Preferred flavors are coffee aroma, pear flavor, citrus flavor and mixtures of these.
  • the inventively preferred proteinaceous ingredients have in the powdery state a particle size distribution, as in the FIGS. 2 to 8 is shown.
  • the bell curve represents the size distribution of the particles by volume fraction and the S-shaped curve the summed volume fractions of the particles up to the specified particle size.
  • the particle size distributions were determined using a Malvern Mastersizer 2000 Version 5.60 (Malvern Instruments, UK) according to the manufacturer's instructions.
  • Example 1 Protein bars with 55-67 wt .-% protein in total mass
  • a food composition were 5% by weight of animal protein (80.0% by weight of protein), 8% by weight vegetable protein isolate (83.6% by weight protein) as a vegetable protein isolate, 5% by weight of whey protein (80.0% by weight of protein), 21.5 wt% whey protein hydrolyzate (88.0 wt% protein), 6.5% by weight of a first animal protein hydrolyzate (82.5% by weight protein), 8.5% by weight of a second animal protein hydrolyzate (90.0% by weight of protein) and 22% by weight of casein (90.0% by weight of protein) mixed batchwise with a dough hook or planetary mixer.
  • the values given in brackets indicate the protein content of the respective ingredient.
  • the cutting force was determined on the shaped bars using a texture analyzer TA-XT2, Dimension Stable Micro Systems.
  • the food composition is consumable throughout the duration of the experiment and has a soft mouthfeel and a delicate bite.
  • As objective Parameter was determined the cutting force the results are in FIG. 1 shown.
  • the measurements show that the strength determined as the cutting force remains substantially constant over the storage period and that no hardening or liquefaction takes place.
  • These values show that the bite strength, determined as cut resistance, also remains approximately constant over a storage period of 300 days or slightly increases, whereby a cut resistance in the texture analyzer of 20.7 N was determined after 300 days. This shows that the food composition is shelf stable and consumable.
  • a microbiological and sensory test showed that the bars meet the food requirements.
  • Example 2 Protein bars with 55-67 wt.% Protein in total mass and additional chocolate coating
  • the first animal protein hydrolyzate had 42 wt% molecular weight> 100 kDa, 23 wt% molecular weight 100-30kDa, 8 wt% molecular weight 30-20kDa, 9 wt%.
  • the second animal protein hydrolyzate had in the examples to 5 wt .-% of a molecular weight> 10kDa, to 45 wt .-% molecular weight of 10-5kDa, 40 wt .-% molecular weight of 5-3kDa, to 8 wt. % of a molecular mass of 3-0.6 kDa, ⁇ 1% by weight of dimeric AS, and ⁇ 1% by weight of monomeric AS.
  • This food composition had a protein content in the total mass of 67% by weight, shows the solid structure typical of protein bars, and also remains consumable from a storage period of at least 30 days at room temperature, and in particular has a delicate bite.
  • Example 3 Protein bars with 65-68 wt.% Protein in total mass
  • compositions by mixing the powdered proteinaceous ingredients with the other ingredients according to the method of Example 1, gave shelf stable bar compositions which also had a soft, edible consistency upon storage: ⁇ u> Food Compositions: Ingredients in wt% ⁇ / u> Composition no.
  • compositions were particularly suitable for coating with chocolate, e.g. with a chocolate content of about 11.5% of the total mass.
  • chocolate e.g. with a chocolate content of about 11.5% of the total mass.
  • the protein content of the whole food including the chocolate coating was reduced by about 7% by weight to 58 to 59.6% by weight of protein in total weight.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
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  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)

Claims (14)

  1. Composition alimentaire avec une teneur en protéine d'au moins 50% en poids de masse totale, qui présente
    3 à 20% en poids de protéine animale, constitué de poudre de viande, de poudre de blanc d'oeuf et/ou de poudre d'hydrolysat de blanc d'oeuf,
    3 à 20% en poids d'isolat de protéine végétal,
    3 à 20% en poids de protéine de petit lait,
    5 à 30% en poids d'hydrolysat de protéine de petit lait,
    2 à 17% en poids d'un premier hydrolysat de
    protéine animale,
    5 à 20% de poids d'un second hydrolysat de
    protéine animale,
    0 à 35% en poids, en particulier 20 à 35% en poids de caséine et/ou de caséinate,
    5 à 15% en poids au moins d'un humectant et
    1 à 10% en poids au moins d'une huile animale ou végétale, et une densité d'au moins 0,6kg/L et une résistance à la coupe à 20°C d'au moins 25N avec une lame d'une largeur de coupe de 20 mm et une vitesse de coupe de 2,0 mm/s.
  2. Composition alimentaire selon l'une des revendications précédentes, caractérisée en ce que la composition alimentaire contient 0,1 à 0,3% en poids d'édulcorant et 0,1 à 2% en poids au moins d'un arôme.
  3. Composition alimentaire selon l'une des revendications précédentes, caractérisée par une valeur aw de 0,6 maximum.
  4. Composition alimentaire selon l'une des revendications précédentes, caractérisée en ce que la composition alimentaire est constituée d'un mélange, composée de
    3 à 20% en poids de protéine animale,
    3 à 20% en poids d'isolat de protéine végétal,
    3 à 20% en poids de protéine de petit lait,
    5 à 30% en poids d'hydrolysat de protéine de petit lait,
    2 à 17% en poids d'un premier hydrolysat de protéine animale,
    5 à 20% de poids d'un second hydrolysat de protéine animale,
    éventuellement 20 à 35% en poids de caséine et/ou de caséinate
    définis respectivement comme poudre de protéine contenue dans les compositions,
    0,3 à 2% en poids au moins d'un arôme,
    5 à 15% en poids au moins d'un humectant,
    1 à 10% en poids au moins d'une huile animale ou végétale,
    avec une teneur de 3 à 20% en poids d'eau et
    0 à 1% en poids d'édulcorant.
  5. Composition alimentaire selon l'une des revendications précédentes, caractérisée en ce que l'isolat de protéine végétal est sélectionné parmi le groupe composé d'isolat de protéine de pois, d'isolat de protéine de pommes de terre, de gluten, d'isolat de protéiné de soja et de mélanges de ceux-ci.
  6. Composition alimentaire selon l'une des revendications précédentes, caractérisée en ce que le premier hydrolysat de protéine animale présente 32 à 52% en poids d'une fraction > 100 kDa, 13 à 33% en poids d'une fraction de 100 à 30 kDa, 5 à 10% en poids d'une fraction de 20 à 30 kDa et 9 à 18% d'une fraction en poids de 0,6 à 20 kDa de même que des acides aminés monomères et dimères à concurrence de 3 à 20% en poids et le second hydrolysat de protéine animale présente 2 à 8% en poids de la fraction avec > 10 kDa, 35 à 55% en poids d'une fraction de 10 à 5 kDa, 30 à 50% en poids d'une fraction de 5 à 3 kDa, 5 à 11% en poids d'une fraction de 3 à 0,6 kDa et de 0 à 4% en poids d'acides aminés monomères et dimères.
  7. Composition alimentaire selon l'une des revendications précédentes, caractérisée en ce qu'elle est obtenue par mélange et formage de protéine animale constituée de poudre de viande, de poudre de blanc d'oeuf et/ou de poudre d'hydrolysat de blanc d'oeuf et présente une taille de particules dans la fourchette de 3-88 µm pour 70-90% en poids, de l'isolat de protéine végétale avec une taille de particules dans la fourchette de 2,5-70 µm pour 70-90%, d'une protéine de petit lait avec une taille de particules dans la fourchette de 1-250 µm pour 70-90% en poids, d'un hydrolysat de protéine de petit lait avec une taille de particules dans la fourchette de 5-283 µm pour 70-90% en poids, du premier hydrolysat de protéine animale avec une taille de particules dans la fourchette de 31-250 µm pour 70-90% en poids, du second hydrolysat de protéine animale avec une taille de particules dans la fourchette de 60-450 µm pour 70-90% en poids et
    de caséine et/ou de caséinate avec une taille de particules dans la fourchette de 40-230 µm pour 70-90% en poids.
  8. Composition alimentaire selon l'une des revendications précédentes, caractérisée en ce qu'elle est disponible par mélange avant compression et coupure subséquentes du mélange, toujours à une température inférieure à la température d'ébullition de l'eau, de préférence inférieure à 30°C.
  9. Composition alimentaire selon l'une des revendications précédentes, caractérisée en ce que la composition alimentaire présente au moins d'une part une couche de masse de confiserie ou de pâte cuite ou fritte.
  10. Procédé de fabrication d'une composition alimentaire avec une teneur en protéine d'au
    moins 50% en poids de la masse totale, avec les phases de mélange de
    3 à 20% en poids de protéine animale pulvérulente, constituée de poudre de viande, de poudre de blanc d'oeuf et/ou de poudre d'hydrolysat de blanc d'oeuf
    3 à 20% en poids d'isolat de protéine végétale pulvérulente,
    3 à 20% en poids d'une protéine de petit lait pulvérulent,
    5 à 30% en poids d'hydrolysat de petit lait pulvérulent,
    2 à 17% en poids d'un premier hydrolysat de protéine animale pulvérulente,
    5 à 20% en poids d'un second hydrolysat de protéine animale pulvérulente,
    20 à 35% en poids de caséine et/ou de caséinate pulvérulente
    pour la production d'un mélange de poudre, le mélange de 10% en poids d'eau maximum, de 5 à 15% en poids au moins d'un humectant, 1 à 10% en poids au moins d'une huile animale ou végétale et 0 à 2% en poids au moins d'un arôme par rapport au mélange de poudre, et la sortie de moule pour obtenir une masse compacte d'une densité d'au moins 0,6 kg/L.
  11. Procédé selon la revendication 10, caractérisé en ce que la composition alimentaire sortie du moule est recouverte d'une couche de masse de confiserie ou bien d'une pâte de farine et d'eau, puis chauffée ou encore disposée sur une pâte cuite ou frittée.
  12. Procédé selon l'une des revendications 10 à 11, caractérisé en ce que la protéine animale est une poudre de viande, une poudre de blanc d'oeuf et/ou une poudre d'hydrolysat de blanc d'oeuf avec une taille de particules dans la fourchette de 3-88 µm pour 70-90% en poids,
    que l'isolat de protéine végétale a une taille de particules dans la fourchette de 2,5-70 µm pour 70-90%,
    que la protéine de petit lait a une taille de particules dans la fourchette de 1-250 µm pour 70-90% en poids, que l'hydrolysat de protéine de petit lait a une taille de particules dans la fourchette de 5-283 µm pour 70-90% en poids,
    que le premier hydrolysat de protéine animale a une taille de particules dans la fourchette de 31-250 µm pour 70-90% en poids,
    que le second hydrolysat de protéine animale a une taille de particules dans la fourchette de 60-450 µm pour 70-90% en poids et la caséine et/ou le caséinat a une taille de particules dans la fourchette de 40-230 µm pour 70-90% en poids.
  13. Procédé selon l'une des revendications 10 à 12, caractérisé en ce qu'avant de mélanger l'huile animale ou végétale et l'eau avec le mélange pulvérulent on mélange des composants solubles dans la graisse, au moins d'un arôme, avec l'huile animale ou végétale et les composants solubles dans la graisse dudit au moins un arôme sont mélangés avec l'eau.
  14. Procédé selon l'une des revendications 10 à 13, caractérisé en ce que le premier hydrolysat de protéine animale contient 32 à 52% en poids d'une fraction > 100 kDa, 13 à 33% en poids d'une fraction de 100 à 30 kDa, 5 à 10% en poids d'une fraction de 20 à 30 kDa, et 9 à 10% d'une fraction pondérale de 0,6 à 20 kDa de même que des acides aminés monomères et dimères à hauteur de 3 à 20% en poids et le second hydrolysat de protéine animale contient 2 à 8% en poids d'une fraction avec > 10 kDa, 35 à 55% en poids d'une fraction de 10 à 5 kDa, 30 à 50% en poids d'une fraction de 5 à 3 kDa, 5 à 11% en poids d'une fraction de 3 à 0,6 kDa et 0 à 4% en poids d'acides aminés monomères et dimères.
EP12176386.6A 2011-07-15 2012-07-13 Composition de produits alimentaires contenant des protéines Not-in-force EP2545789B1 (fr)

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FR3042687B1 (fr) * 2015-10-22 2019-07-05 Tereos Starch & Sweeteners Belgium Composition nutritionnelle riche en proteines de ble
CN108113007A (zh) * 2018-01-10 2018-06-05 安徽中森生物技术有限公司 一种含有大豆蛋白和牦牛骨髓的组合物及其制备方法
WO2020083860A1 (fr) * 2018-10-23 2020-04-30 Frieslandcampina Nederland B.V. Poudre de caséinate pour un produit de confiserie
US11696586B1 (en) 2022-01-28 2023-07-11 Simply Good Foods Usa, Inc. Starch-free baked foods and methods of making
WO2023146531A1 (fr) * 2022-01-28 2023-08-03 Simply Good Foods Usa, Inc. Aliments cuits sans amidon et leurs procédés de production
WO2024028752A1 (fr) * 2022-08-04 2024-02-08 Intercontinental Great Brands Llc Barre nutritive, noyau pour barre nutritive et procédé de formation des barres nutritives

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US5362511A (en) 1992-09-14 1994-11-08 The Procter & Gamble Company Method of production of extruded protein-containing cereal grain-based food products having improved qualities
US7223437B2 (en) * 2001-12-14 2007-05-29 Archer Daniels Midland Company Pressure molded proteinaceous wafers, ingredient inclusions, cookies, and waffle food products; pressure molding process method, mass balanced and viscosity specific batter for the manufacture of these food products, and final proteinaceous food products derived ut
US6827955B2 (en) * 2002-03-08 2004-12-07 Mccabe David J. High protein foodstuff
CA2480620A1 (fr) * 2002-03-29 2003-10-09 Bauer, Bruce P. Isolats proteiques compositions comprenant des isolats proteiques et procedes d'utilisation
US20060088628A1 (en) * 2004-10-26 2006-04-27 Slim-Fast Foods Company, Division Of Conopco, Inc. Food bar
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US20070042104A1 (en) * 2005-08-17 2007-02-22 Solae, Llc Co-Processed Blend of Isolated Soy Protein and Milk Protein and Processes of Making the Same
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DE102009019551B4 (de) 2009-04-30 2016-06-09 Optisens Gmbh Sensorisch und ernährungsphysiologisch veränderte Nahrungsmittel und Verfahren zu deren Herstellung
US20100303991A1 (en) * 2009-05-27 2010-12-02 Kraft Foods Global Brands Llc High fiber and high protein baked goods production

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